Lamb Wellingtonwith Nut, Herb, Spice, and Tomato Confit Filling

For the Filling:

1. Preheat oven to 275°F. Toss tomatoes in ½ Tbsp olive oil, garlic, salt, pepper, and thyme, then transfer to a baking sheet and cook in oven for 45 minutes or up to an hour, until tomatoes begin to shrivel. Allow to cool at room temperature for 10 minutes, then chill in refrigerator for 20 minutes.
2. Once cooled, move everything from the tray into a sous vide pouch with 1/4 cup of olive oil. Seal to compress. The compression will inject the oil into the tomatoes. You can prepare tomatoes up to two weeks in advance, if stored in refrigerator. When ready to cook, open the pouch and use only the tomatoes for the spread.
3. Next, mince very fine, or blend, the pine nuts, pistachios, basil, mint, cilantro, and tomato confit to form a paste, about five minutes. Set aside.

For the Lamb:

1. Set circulator to 131°F (55°C).
2. In a pan over high heat, sear loins in a tablespoon of olive oil for 15 to 20 seconds per side. Move seared meat to a tray and chill in the refrigerator for 20 minutes. Next, place in a sous vide pouch, season with salt and pepper, and seal. Keep the used pan aside for the sauce.
3. Cook in water bath for one hour. Remove and let rest in pouch at room temperature for 10 minutes, then chill in cold water for 15 minutes. Open the pouch and remove the lamb. Cut portion in half and spread the herb-tomato filling mixture evenly over each loin.
4. Next, in a pan over medium-high heat, toast the curry powder lightly for one or two minutes, then mix with clarified butter. Brush the curry butter on each side of a phyllo sheet and wrap a lamb loin. Wrap a second layer of phyllo and brush with the curry butter. Repeat with the rest of the loins. Wrap quickly, as the phyllo sheets will become dry and brittle. Chill the wrapped lamb loins in the refrigerator for 30 minutes before baking. Meanwhile, preheat your oven to 375°F and prepare the sauce.
5. Once cooled, place the loins on a tray with a wire rack and bake for 12 minutes. Remove from oven and let rest for five to seven minutes before cutting.

For the Lamb Jus:

Over medium heat and in the same pan used to sear the lamb, add red wine to deglaze and scrape up any browned bits from the bottom. Add stock, salt, pepper, butter, and the herb bouquet and bring to simmer. Season to taste. Strain sauce and serve hot.

To Serve:

Serve sliced portions with lamb sauce.

Developed by the chefs of Cuisine Solutions. Featured in Sous-Vide magazine Fall/Winter 2018.